Ingredients
Beans and Corn
- 14.5 oz can of black beans (drained and rinsed)
- 14.5 oz can of corn kernels (drained or frozen corn, thawed and drained)
Vegetables
- 1 cup cherry tomatoes (diced)
- 1 medium green bell pepper (diced)
- ⅓ cup red onion (finely diced)
- ¼ cup fresh cilantro (roughly chopped)
Seasonings and Dressing
- ⅓ cup Italian dressing
- 1 garlic clove (minced)
- 1 teaspoon ground cumin
- Salt and pepper (to taste)
Instructions
- Combine Ingredients: Add the rinsed black beans, drained corn, diced cherry tomatoes, diced green bell pepper, finely diced red onion, chopped cilantro, minced garlic, ground cumin, and Italian dressing into a large mixing or serving bowl. Toss all the ingredients together thoroughly to ensure the dressing and spices evenly coat the salsa.
- Season and Serve: Taste the salsa and adjust salt and pepper to your preference. You can serve the salsa immediately accompanied by tortilla chips for dipping, or cover and chill it in the refrigerator until ready to serve to let the flavors meld.
Notes
- You can substitute frozen corn for canned corn; just make sure to thaw and drain it well before adding.
- For extra spice, add a diced jalapeño or a pinch of cayenne pepper.
- This salsa keeps well in the refrigerator for up to 3 days.
- Try pairing this salsa with grilled meats or as a topping for tacos and salads.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Appetizer
- Method: No-Cook
- Cuisine: Mexican
- Diet: Vegetarian
